Chocolate Chip Muffins

Here are the chocolate chip muffins I mentioned yesterday. For some reason, I stated on Facebook that they were the first muffins I've baked from scratch. Then I found out I had made Chocolate Chocolate Chip Muffins before!  :oP

 

Do you like the new oven mitt Tim got me for Christmas?  :)

 

Chocolate Chip Muffins

Adapted from allrecipies.com 

(I made some adjustments based on the comments/feedback people posted on the original recipe.)

 

Makes 12 muffins.

2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/3 cup vegetable oil

1egg

1 cup mini semi-sweet chocolate chips

1 teaspoon vanilla extract

For topping:

2 tablespoons brown sugar

1. Heat oven to 400 degrees F. Line muffin pan with baking cups.
2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) DON'T OVER STIR.
3. Fill cups 2/3 full. Sprinkle tops of muffins before baking with the brown sugar.
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan.

I haven't figured out why my batter was so FOAMY -- it was like the consistency of steamed egg! So my first batch last Saturday actually kinda turned out tasting like scones? Scone muffins Tim called them! And the second batch from Tuesday night were still foamy, though I tried to mix it less so maybe that helped. I also filled the cups 2/3 full the firs time like instructed, but they didn't rise very much so I put more in the second time and they came out better then. If I didn't fill them mostly (if not all) full, they did not have any sort of muffin top, and I was able to make ~15 muffins. I would say it's probably worth just using all the batter for 12 muffins and disregarding the 3/4 rule.

 

I want to try making blueberry muffins, and then hopefully will expand to other kinds as well.  :)  And hopefully figure out how to make them more moist and less crackly-like, though that's kind of tasty in its own way.  :)

 

What are your favorite kinds of muffins?  To eat?  To make?